COMPLEX STARCH TRANSFORMATION IN POTATO AS DETERMINED BY DMA

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F09%3A31053" target="_blank" >RIV/60460709:41310/09:31053 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

COMPLEX STARCH TRANSFORMATION IN POTATO AS DETERMINED BY DMA

Popis výsledku v původním jazyce

Principle of Dynamic Thermo Mechanical Analysis (DMA, DMTA) is based on the specimen loading by definite force (strain, stress) and by the measurement of strain response at stress temperature. These data allow us to create dependencies of elasticity module and loss angle on time, on the force frequency, on the deformation etc. DMA was applied to potato cortex tissue of 5 cultivars in the temperature range of 30-90 oC and constant air humidity of 90 %. The scan parameters used were: rate of temperature change 1 oC per minute, deformation in bending at frequency of 1 Hz. The obtained scans indicate the peak in both parts (real and imaginary) of modulus of elasticity as the main process of heating at temperatures higher than 70 oC. The peak was observed at temperatures higher than the corresponding peak for extracted potato starch. Characteristic temperatures of the peak were well obtained in replicated experiments whereas the peak characteristic values were very variable.

Název v anglickém jazyce

COMPLEX STARCH TRANSFORMATION IN POTATO AS DETERMINED BY DMA

Popis výsledku anglicky

Principle of Dynamic Thermo Mechanical Analysis (DMA, DMTA) is based on the specimen loading by definite force (strain, stress) and by the measurement of strain response at stress temperature. These data allow us to create dependencies of elasticity module and loss angle on time, on the force frequency, on the deformation etc. DMA was applied to potato cortex tissue of 5 cultivars in the temperature range of 30-90 oC and constant air humidity of 90 %. The scan parameters used were: rate of temperature change 1 oC per minute, deformation in bending at frequency of 1 Hz. The obtained scans indicate the peak in both parts (real and imaginary) of modulus of elasticity as the main process of heating at temperatures higher than 70 oC. The peak was observed at temperatures higher than the corresponding peak for extracted potato starch. Characteristic temperatures of the peak were well obtained in replicated experiments whereas the peak characteristic values were very variable.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Listy cukrovarnické a řepařské

ISSN

1210-3306

e-ISSN

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Svazek periodika

125

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

1

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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